Bain Maries

A commercial bain marie holds soups, sauces, curries, vegetables and plated components at safe service temperature using gentle wet or dry heat. Two distinct jobs are covered here. Modular units from Blue Seal Evolution, Zanussi, Waldorf, Waldorf Bold and Cookrite drop into a 700 or 900 series cook line in 400mm to 800mm widths, with splashback and low back options. Servery models face the customer in canteens, takeaway shops and function catering. Wet wells suit long holds on sauced food; dry wells keep crumbed and fried items from softening.

On the cook line a bain marie usually sits beside the Cooktops / Boiling Tops and under the Heat Lamps at the pass; on a servery counter the chilled equivalent is Refrigerated Bain Maries. For couverture work at much lower temperatures, see Choc Tempering.

Browse the range below or talk to our team on (03) 9796 8925 about your fitout.